Stuffed Portabellinis

Guacamole is always a good idea, but throw in some mango and it's party time! Stuffed mini portabello mushrooms make for exceptional snack food. These also make a great appetizer at the beginning of your meal.

Serves 2

INGREDIENTS

• 10 Portabellini Mushrooms
• 2 Avocados
• 1 Mango
• 1 Lime
• 1 tbsp Olive Oil
• Cayenne
• Salt

INSTRUCTIONS

1. Preheat the oven to 220ºC (425 Fahrenheit).
2. Arrange the portabellinis cap down on a baking tray.
3. Drizzle with olive oil.
4. Bake for 10 minutes.
5. Meanwhile, halve the avocados and remove the pits.
6. Scoop out the flesh of the avocados and throw into a small bowl.
7. Slice the lime in half and squeeze the juice over the avocado.
8. Add olive oil, cayenne, and a pinch of salt.
9. Use a fork to mash all the ingredients into a chunky guacamole.
10. Stand your mango stem up on your cutting board, and slice from top to bottom avoiding the pit in the centre.
11. Cut the flesh into small pieces.
12. Scoop out the mango and combine with the guacamole.
13. Remove the portabellinis from the oven.
14. Stuff each mushroom with one tablespoon of guacamole.